White Chocolate and Ginger Cheesecake!
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A delicious white chocolate and ginger cheesecake with a ginger nut biscuit base, a creamy white chocolate cheesecake filling studded with crystallised ginger and more!
White chocolate and ginger
So I know it has only just been Christmas.. which is the season for all things gingerbread, but this is one of the most highly requested recipes in such a long time! It is based on the Wagamama white chocolate and ginger cheesecake!!
I loveeee all things white chocolate, and I loveeeee all things ginger. These two flavours together are an absolute dream! I am not even kidding when I say the flavour combination is probably one of my favourites of all time!
For the main idea of this cheesecake it was based on a mixture of my no-bake white chocolate biscoff swirl cheesecake (As biscoff biscuits and ginger biscuits are similar) and my no-bake white chocolate raspberry cheesecake!
Base
I decided to use ginger nut biscuits as the base for my white chocolate and ginger cheesecake as they are available all year round, and utterly delicious.
They make the perfect biscuit base for a cheesecake, especially in this case! I do find gingernut biscuits need less butter when mixing, so don’t be alarmed when you see the base quantities are different!
Filling
For the cheesecake filling it’s the same idea as them all.. full fat soft cream cheese, icing sugar, double cream and melted white chocolate. That’s the basics for a lot of my cheesecakes (With the chocolate changing obviously) but otherwise – it’s that simple!
I use full fat Philadelphia, but any full fat soft cream cheese works well. I use icing sugar, but you can use caster sugar!! Double cream is the fattiest liquid cream in the UK (about 47%) so if you are elsewhere, you want your equivalent!
Chocolate
When I make my no-bake cheesecake mixes it’s best to use room temperature soft cream cheese, to make sure the melted chocolate has cooled sufficiently and to have faith! I add my double cream in liquid and whip it as part of the mixture, but you can also whip the cream separately and fold it through!
I use my favourite white chocolate as always – but again, any work! You could even swap the white chocolate to milk or dark, but as I say… this is based on the Wagamama’s white chocolate and ginger cheesecake dessert so I am sticking to the white chocolate theme!
Ginger and decoration
For an added extra lovely flavour I added in some finely chopped crystallised ginger. I didn’t use much, maybe 4-5 chunks of it finely chopped, but you can use less, more, or none at all! You can use a small amount of ground ginger instead, or stem ginger too.
For the decoration I did my usual drizzle of melted chocolate, swirls of whipped sweetened double cream, and then some crushed biscuits! It’s simple, but you can do whatever you want!! I hope you love this white chocolate and ginger cheesecake recipe!
White Chocolate and Ginger Cheesecake!
Ingredients
Biscuit Base
- 300 g gingernut biscuits
- 100 g unsalted butter (melted)
Cheesecake Filling
- 250 g white chocolate
- 500 g full-fat soft cream cheese (room temp)
- 75 g icing sugar
- 1/2 tsp vanilla extract
- 300 ml double cream
- 25 g crystallised ginger (finely chopped)
Decoration
- 50 g white chocolate (melted)
- 150 ml double cream
- 2 tbsp icing sugar
- Crushed gingernut biscuits
Instructions
Biscuit Base
- Blitz the gingernut biscuits to a fine crumb in a food processor.
- Add in the melted butter, and mix again.
- Press into the bottom of a 20cm/8" deep springform tin.
Cheesecake Filling
- Melt the white chocolate until smooth - I do this in the microwave. Leave it to cool for about 10 minutes.
- Add your cream cheese, icing sugar and vanilla to a bowl and whisk until smooth.
- Add in the cooled melted white chocolate, and whisk again.
- Add in the double cream, and whisk again until thick. Alternatively, whisk your cream separately to soft peaks, and fold into the other mixture.
- Once thick, fold through the finely chopped crystallised ginger.
- Spread the mixture onto your base, making sure to fill the tin properly around the edges to avoid any gaps.
- Set the cheesecake in the fridge for a minimum of 6-8 hours, but preferably overnight.
Decoration
- Once your cheesecake has set, carefully remove it from the tin.
- Drizzle over your melted white chocolate.
- Whip together the double cream and icing sugar to soft peaks - and pipe in swirls! I used a 2D closed star piping tip.
- Add on some crushed gingernut biscuit crumbs.
Notes
- This cheesecake will last for 3 days in the fridge.
- Please use full-fat ingredients to help make sure it sets.
- You can use 1tsp ground ginger, or stem ginger instead of the crystallised ginger, or leave it out altogether.
- All the decoration is optional but I use this piping tip!
- You can use any white chocolate, but I use this one!
- I use this 8"/20cm springform tin.
- If you want to make a smaller cheesecake, you can half the mixture - and use a 6" deep tin!
ENJOY!
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J x
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Hi Jane. I love your recipes! I was wondering, could I substitute some of the cream cheese for mascarpone? Thankyou
For sure! Just make sure its the full fat one x
Perfection in a rich, yet light and creamy cheesecake!
My aunt apparently makes a very delicious white chocolate and ginger cheesecake with a ginger syrup to pour over that everyone raves about. She hasn’t given out the recipe to anyone (also protected) so I’m going to try doing yours.
Hi Jane absolutely love your cheesecakes. My dad was famous for his, but he sadly passed away last year and I was never given his recipe s. Yours are similar to his and I couldn’t be happier as I can now make them and feel closer to him and his memory. Thank you.
I was wondering, instead of 100% hard butter what ratio would you recommend with hard to soft, so it can be cut more easily straight out of the fridge?👍😉
Hiya! Oh bless you, I’m so glad my recipes help in some way. By hard butter, do you mean the base is too hard? You can reduce the butter content of the base by a third. x
I saw this recipe and knew I had to try it and it didn’t disappoint. The combination of ingredients tasted really nice and with the added cream and chocolate on top, yum…. All my family loved it. Will definitely make it again.
Hi Jane,
What proportion of the ingredients would I need for a 7 inch springform tin please?
Hi Jane, this cheesecake looks amazing and I plan to make it for Christmas this year, how much ground ginger would you recommend as a substitute if I don’t have crystallised ginger? Thanks.
Hiya! Use 1-2 tsp. Hope this helps! x
So I tried to make this vegan and it worked well! Swapped out the ingredients for Vegan butter, cream cheese and double cream and used vegan dark chocolate instead of the white. Was maybe not as firm as a normal cheesecake but held together well and tasted lovely!
Hi Jane, love your recipes and excited to try this one. Would cranberry sauce as a decorative piece be too much?
Hi Jane! Can I sub the cream for sour cream? Love all your recipes! Xxx
Hiya! Unfortunately I have never tested this – But if you do, let me know the outcome! x
Hi Jane, Can you use Dark Chocolate instead of white chocolate?
Yes absolutely! Sounds yummy! x
I’ve made the original recipe and it turned out great. I’ve also made it with an oreo base and left out the ginger in the filling, when I couldn’t get hold of ginger nuts overseas. Both received lots of compliments. So creamy!
Hi! I’m going to make this for Christmas Day pudding. All of the other cheesecakes I’ve made have been great but the base is always rock solid and makes it difficult to cut. Am I doing something wrong?
Hi, are you cutting this straight from the fridge or at room temperature?
I was always cutting mine straight out of the fridge but read somewhere that it’s better to leave the cheesecake out for about half and hour which makes it easier to cut. After finding this out it definitely helps. 🙂
Hi,
Can you freeze this recipe? Any advice if so?
Thanks
Hi Jane,
Would it work if added 75ml of lemon juice to the cheesecake mixture to make it a white chocolate, ginger & lemon cheesecake?
Hey, any added liquid can risk it not setting so lemon extract would be safer xx